Chestnut-Walnut Soup

1. 1

   Peel the onion and slice the onion and the shallot thinly. Heat some olive oil in a large saucepan and brown the onion and shallots for about five minutes. Peel and crush the garlic and add to the onion.

2. 2

   Crush the walnuts with an electric mixer (powder) and add to the pan as well. Brown for a minute, stirring constantly.

3. 3

   Pour the chestnuts and vegetable broth into the pan. Season with salt and pepper. Bring to a boil, cover and cook for 15 minutes on low heat.

4. 4

   Once the chestnuts are tender, mix with an electric mixer. The soup should be quite thick but add some water if you want.

5. 5

   Before serving add a tablespoon of mascarpone to each place as well as some walnuts and parsley

No additional tips available.